Brazilian recipe
Heart of Palm Savory Pies (Empadinha de palmito)
A beloved Brazilian staple, these mini pies feature a melt-in-your-mouth pastry shell filled with a rich, savory heart of palm cream.
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Ingredients
1/2 cup vegetable oil
2 whole eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose flour (to thicken the filling)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional, adjust if using salted margarine)
1 liter boiling water
6 garlic cloves, finely minced
1.5 kg heart of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 American-style glasses (approx. 400 ml) cold water
2 whole eggs
1 kg unsalted margarine, at room temperature
200 g all-purpose flour (to thicken the filling)
1 large onion, finely chopped
1.2 kg all-purpose flour
Salt to taste (optional, adjust if using salted margarine)
1 liter boiling water
6 garlic cloves, finely minced
1.5 kg heart of palm, diced into small cubes
Salt and black pepper to taste (for the filling)
2 American-style glasses (approx. 400 ml) cold water
Where to find ingredients
You can find hearts of palm in cans or jars at most local supermarkets in the canned goods aisle. All-purpose flour and margarine are available in the baking section. If fresh hearts of palm are unavailable, canned is the standard for this recipe; ensure you drain them well before dicing.
Preparation method
- For the dough: in a large mixing bowl, combine the flour, margarine, eggs, and salt, kneading until you achieve a smooth, uniform dough.
- Roll out the dough and use it to line individual mini-pie molds, pressing firmly against the bottoms and sides.
- Set the lined molds aside.
- For the filling: heat the oil in a large pan over medium heat and sauté the minced garlic and onion until they are soft and lightly golden.
- Add the diced heart of palm to the pan and sauté for a few minutes to combine flavors.
- Pour in the liter of boiling water, season with salt and black pepper to taste, and bring the mixture to a simmer.
- In a separate small bowl, whisk the 200g of flour into the 2 glasses of cold water until smooth and completely lump-free.
- Slowly pour the flour mixture into the pan with the hearts of palm, stirring constantly until the filling thickens into a creamy consistency.
- Let it cook for about 2 minutes to ensure the flour is fully incorporated and the flavors meld.
- Once the filling has cooled slightly to a warm temperature, spoon it into the prepared pastry-lined molds.
- Roll out the remaining dough to create lids, placing them over the pies and pressing the edges firmly to seal them shut.
- Bake in a preheated oven at 180°C for approximately 20-25 minutes, or until the pastry is golden brown and flaky.
Observations
This recipe for heart of palm savory pies is an absolute classic of Brazilian comfort food, perfect for anyone looking to serve a flavorful, crowd-pleasing snack at parties or as a special afternoon treat. The hallmark of a great empadinha is the contrast between the delicate, buttery pastry shell and the velvety, aromatic heart of palm filling. This traditional preparation is straightforward to follow, yielding a batch of golden, savory pastries that are sure to be a hit.
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